Duck

Rockporter · May 2008

Making our first ducks on the Egg. Any suggestions for a sauce? We are using the recipe from the BGE manual.

Thank you

civil eggineer · May 2008

An orange sauce is normally used with duck and it is excellent. Google it and I am sure you can find one.

Richard Fl · May 2008

Did some thighs the other day that turned out great. INHO

Duck, Thighs, Smoked, Lacquered, Chinese, Richard Fl

INGREDIENTS:
8 Duck, Thighs
Marinade:
1 Cup Soy Sauce
2 Tbs Dry Sherry
2 Tbs Turbindo Suigar
3 Tbs Honey
2-3 Tbs Hoisin Sauce
2 Cloves Garlic, Minced
1 Tbs Sesame Oil
1 Tsp Chinese 5-Spice Powder
1/2 Tsp Cayenne Pepper.
Smoke: (In A Foil Pouch)
1 Tbs Celestial Seasonings, Orange Spice, Black Tea
1 Tbs Oolong Tea
1 Tbs Green Tea
Seasoning Salt to Serve
2-3 Tbs Seczhuan Pepper Corns
2-3 Tbs Sea Salt

Procedure:
1 Took Jaccard Meat tenderizer machine and poked each thigh 2-3 times. Mixed marinade together and placed the thighs in a gallon Zip-loc bag and into the refrigerator for 2 days. Rotating every now and then.
Cook:
1 Set small BGE up indirect, 250-275°F with some mahogany chips and the aluminum pouch of tea, pierced slightly to allow the smoke out. Basted with the marinade after about an hour. Pulled after 1 1/2 hours.
To serve:
1 Take the schezuan peppercorns and salt and grind in a morter & pestle or a spice grinder. Dip pieces of duck in the seasoning salt.
Side Dish:
1 Took the left over marinade, and heated to reduce in volume a little, added equal parts honey and horseradish,about 2 Ozs each, some butter and cooked, yellow squash, zuccinni, spanish onion. sliced, chinese eggplant, ( the thin white-purpleish ones), Served over basmati rice

Servings: 4

Recipe Type
Main Dish, Poultry

Recipe Source
Source: BGE Forum, Richard Fl, 2008/04/13

gudegg · May 2008

greetings

brand new here.

just cooked for first time--'duck wraps', or so
they are called in the gulf south.

i have a question probably best posed to an engineer/egghead:

i cooked at just under 500 f; then shut the air
vent and the top. well it took about an hour before
the temp. registered 200 or so. it's been now well beyond an hour since closing it up, and it's showing 205!

the implications (to me) are waste of fuel, and delayed covering with green nylon cover.

any ideas...?

thanks much.

gudegg

Chef in the Making · May 2008

Would sure like to know how you are cooking the Duck as I have one in the refrig ready to go.

Thanks

gudegg · May 2008

'evening john,

could be i mesled; what i did, which in louisiana we call 'wraps', was to cut the breast meat in, say large tibit or medallion size, stuff with cream cheese, wrap
with a slice of bacon and toothpick the affair for integrity. condiments, seasoning on the duck meat is optional and varied.

i am newly egged, so when i get the answer, i'll share the methodology 'n results.

bob

gudegg · May 2008

p.s., john..

cooked them in a drip pan for about --less than--30 min. --'till the bacons crisps.

o wow.

let me know when you have added cooking a whole duck
deliciously to your panoply of accomplishments (on your way to chefdom).

bob

Rockporter · May 2008

Hi John,

We made two ducks last night and my wife, my son and I thought that they were the best ever.

We thinly sliced granny smith apples and vidalia onions and put the slices between the skin and the meat and inside the cavity.

We rubbed the ducks with margarine and sprinkled with salt, pepper and paprika.

We set up the BGE with the plate setter and a drip pan and cooked at 225 for 4 hours.

We took the drippings to make a sauce but they were too fatty and the duck didn't need it anyway.

Good luck.

Chef in the Making · May 2008

Thanks to all. I will let you know how the duck comes out

Duck

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